The simplest food is always the best. If you really can’t wait for the garlic to roast, you’re probably too impatient to cook the tarakihi to any recipe and I suggest you simply pan-fry it in butter and serve with a little lemon juice and maybe some chives and capers if you’re feeling fancy. Otherwise the following is pretty good.
Preparation time less than 30 mins
Cooking time less than 10 mins
- 1 x 450-500g tarakihi, scaled and gutted (or 2 x 160g tarakihi fillets)
- 6 cloves of roasted garlic, skin left on (simply roast garlic cloves, wrapped in foil, in a hot oven with a drizzle of olive oil and sea salt for about ten minutes)
- 1 small dried chilli (or to taste)
- a few sprigs fresh rosemary
- pinch of sea salt
- 2 tbsp dry white wine
- 50ml good-quality, fruity, extra virgin olive oil
- chopped parsley
- 1 lemon, quartered
- Preheat the oven to 220C. Using a sharp, flexible knife, remove the fillets from the sea bream (or ask someone to do this for you).
- Place a large piece of aluminium foil, about 60cm long, onto a work surface and cover with a layer of baking paper almost the same size. Fold over the edges so that the foil and baking paper are secured together at the edges.
- Place the fillets onto the baking paper and scatter over the roasted garlic cloves (squeeze them gently to release the soft insides as you do so).
- Crumble over the dried chilli and scatter over some rosemary leaves. Season with sea salt and pour over the wine. Drizzle over the olive oil.
- Seal the baking paper and foil around the fish. Start at the ends, rolling them inwards to ensure the ends are properly sealed, then crimp the sides to create a pasty-shaped parcel. The parcel should be tightly sealed so that the fish steams as it cooks without any steam escaping.
- Place the fish in a roasting tray. Place in the preheated oven and roast for 10 minutes.
- When cooked, remove from the oven and place onto a large serving plate. Carefully undo the foil and parchment, folding back the sides.
- To serve, sprinkle over some chopped fresh parsley and squeeze over fresh lemon juice to taste.